So I am doing a detox cleanse (more details to be posted on that later this week) and I always find eating pure natural foods to be boring unless you plan ahead. And of course I didn’t plan ahead well enough as I ventured onto this spring’s detox, so I found myself bored of the same tastes in the meals I was preparing after week 1. I set out on Google to search for ideas that could excite my palette but would still be considered VERY clean.
I ended up stumbling upon salmon cakes made with brown rice instead of the usual bread crumb recipes on thekitchen.com (check out the original recipe here @ http://www.thekitchn.com/recipe-southeast-asian-canned-salmon-rice-cakes-with-sriracha-mayo-recipes-from-the-kitchn-186433. The Sriracha Mayo sauce also sounded interesting but I have never been a fan of Mayo so I couldn’t decide if I should do an entirely different sauce such as greek yogurt and dill to be more similar to a tartar sauce? I decided to try the recipe as is as I do like Sriracha sauce and I had recently picked up a can of Vegenaise at the Organic Garage to try.
I decided that I still wanted to incorporate dill so I picked up a fresh bunch. Instead of making a dill sauce I decided to just add the dill into the salmon cake alongside the cilantro. The other change I made was to add some spices; I love incorporating turmeric whenever I can due to its anti-inflammatory health benefits so I decided to throw a couple dashes into the recipe. Turmeric also adds a wonderful yellow colouring to anything it is added to! The recipe was really easy to prepare and only took 15 mins of prep (as I already had cooked brown rice on hand) and about equal cooking time, making it an even bigger winner because 30 mins for a gourmet treat such as salmon cakes is a huge plus.
What I was not prepared for as I tried my first bite was how heavenly, delicious, and incredibly exciting the Sriracha Mayo sauce was. If you couldn’t tell how much I loved it by the last sentence this should do it for you – I literally found myself scraping the sides of the ramekin I made it in and licking the spoon. I found this especially weird since I really do not consider myself a sauce’y’ type of girl, I usually always opt for seasoning instead of a sauce.
Since trying this out for the first time last week I have bought more salmon to make it again tomorrow night and truly think this will always be a staple in my weekly meal plans! Let me know if you try it and feel the same!
- 2 cans of salmon (I just noticed they were supposed to be skinless and boneless but I just used the regular “aka cheaper” cans when making it and it turned out fine; as I recently learned you can eat salmon bones and skin)
- 1 cup of brown rice (I used basmati brown rice)
- 2 eggs (free run eggs preferably)
- 2 tbsp of minced cilantro
- 2 tbsp of minced dill
- 1 small shallot diced
- Juice of a lime (approx. 1 tbsp)
- 1 tsp of fish sauce
- 1 tbsp of turmeric
- Place all ingredients in a bowl
- Use your hands to create salmon cakes (or any other shape you prefer)
- Place onto a greased pan (these do stick – I found my first batch especially stuck to the cast iron pan I used which is suggested as I opted for no oil to save on some calories)
- Bake in the oven at 400 F for 20 mins – I didn’t find I needed to turn them over
Srriacha Mayo Sauce
- 3 tbsp of Mayo
- 1 tbsp of Sriracha Sauce (aka rooster sauce) – typically found in the asian section of grocery stores
Just mix both ingredients in a ramekin or small bowl and serve with the cakes either on top or on the side!
NUTRITIONAL INFORMATION – Per salmon cake with sauce (9 servings)
Calories: 260.3g; Total Fat: 10.9g; Saturated Fat: 2.8g; Sodium: 268.5mg; Potassium 370.3mg; Total Carbohydrates 15.3g; Dietary Fibre: 1.6g; Sugars: 0.9g; Protein: 23.2g; Vitamin B-12: 75.8%; Vitamin: B-6 17%;; Calcium: 22%; Iron: 10%; Niacin: 33%; Phosphorus: 36%; Selenium: 48%
Wow tons of nutritional value for a great calorie range if you can limit yourself to 1 or 2 that is! Tastes great and ingredients are clean and simple! Love it!